Preparation

1- Season the rack of lamb with lemon juice, salt, black pepper and rosemary leaves. Pass well on both sides to penetrate the flavor.

2- Wrap the bones with aluminum foil to avoid burning.

3- Take it to the grill, if you don't have a grill, you can seal it on the stove in a pan and finish in the oven, always with the fat on top. Wait for it to brown and do the same on the other side.

4- While waiting for the carré, start preparing the mint sauce, putting all the ingredients in the processor and gradually add olive oil.

5- Remove the rack from the heat, let it stand for 5 minutes and slice between the bones.

6- Place in the container you want to serve, to finish, pour the juice of half a lemon on top and serve with the mint sauce.

Enjoy your food!

Ingredients

  • 2 pieces of lamb rack
  • juice of 1 lemon (whole)
  • rosemary leaves
  • Salt and black pepper to taste
  • finish with half a lemon juice
  • Mint sauce:
  • 1 clove of minced garlic
  • juice of half a lemon
  • 1/2 teaspoon of honey
  • 2 cups of mint leaves
  • Salt and black pepper to taste
  • More or less 1/2 cup (tea) of olive oil